Many steakhouses dry age fine cuts of steak as a badge of flavorful honor. Dry-aged beef is unique because the process sucks moisture out of the meat and disintegrates its enzymes, resulting in an ...

If you haven’t heard of dry-aged steak until now, it’s time to find out what all the fuss is about because, believe us, it’s ...

The secret to a more flavorful and tender steak lies in dry-aging. Dry-aging involves taking large cuts of meat and letting them age for weeks or even months in a low-temperature, low-humidity ...

Often, these tend to be the most popular cuts of steak because of their affordability and versatility. Flat iron steak and flank steak are two such cuts that share popularity due to their lower ...